Your baby will love sharing his mealtimes with you. And sharing family meals from babyhood can help to create healthy eating habits that last a lifetime. That’s why we’ve created these special family recipes that you can both enjoy together.

The amounts for each recipe are one adult portion, so just increase as appropriate for the number of people you want to feed. Simply set aside the amount you think your baby will want and blend or mash to the right consistency for him. Always check the food is at a suitable temperature for your baby before giving it to him.

Cauliflower and pasta cheese

This tasty vegetarian meal can be enjoyed by all the family. It's a good source of vitamin C, calcium and B vitamins.

Ingredients

50g pasta shapes

2 or 3 cauliflower florets

250ml full-fat cow's milk

15g butter

15g flour

50g cheddar cheese, grated

Method
Boil the pasta in unsalted water until tender, steaming the cauliflower over the pasta for the last few minutes. Meanwhile, make a white sauce with the milk, butter, and flour and when thickened, add the cheese and stir. Drain the pasta and cauliflower, and place in a serving dish. Pour over the sauce and serve.

Creamy tomato risotto

This filling vegetarian meal is a good source of calcium, beta-carotene, B vitamins and vitamin C.

Ingredients

50g risotto rice

300ml water

1 small courgette, grated

2 tomatoes, skinned and seeded

50g mascarpone cheese

A few basil leaves, finely chopped

Method
Cook the risotto rice in boiling water until soft. Drain, return to the pan and stir in the courgette, continuing to heat gently for a minute or two minutes. Meanwhile, finely chop the tomato and stir into the rice along with the mascarpone and basil. Keep on the heat for a few moments so the mascarpone has time to warm, then serve.

Chicken and coconut korma

Why not introduce your baby to new flavours with this mildly spiced, easy-to-prepare family meal? It's a great source of B vitamins and iron.

Ingredients

1 tsp oil

1 small chicken breast (or turkey steak), cut into chunks

Half tsp korma paste

100ml canned coconut milk

2 tsps mango chutney

Method
Heat the oil in a non-stick pan. Gently fry the chicken breast for 10 minutes until tender and cooked through. Add the remaining ingredients to the chicken and heat for another five minutes. Remove from the heat and serve with cooked rice.

Pork balls with pineapple

This recipe has a lovely natural sweetness, thanks to the pineapple. It's an excellent source of B vitamins, vitamin C and iron.

Ingredients

Half an onion

1 clove garlic

150g lean pork mince

1 dessertspoon olive oil

150g can pineapple in unsweetened juice, drained and diced (keep 100ml of the juice)

100g beansprouts

1 heaped tsp cornflour

1 tsp wine vinegar

1 level tsp brown sugar

Method
Place the onion and garlic in a processor and blend until fine. Add the pork and blend to mix. Dampen your hands and make about 12 small balls. Heat the oil in a pan and gently fry the balls until lightly browned, turning occasionally for 10 minutes. Add the pineapple fruit and beansprouts, stir and lower the heat.

Allow to cook gently for a further six minutes to seven minutes. Mix the cornflour with the pineapple juice, vinegar, and sugar and pour over the pork balls. Heat until the mixture thickens and serve with boiled rice.

Cheese colcannon

This light vegetarian meal contains iron and is a good source of vitamin C and calcium.

Ingredients

2 medium floury potatoes, peeled and quartered

4 cabbage leaves, washed and finely chopped

20g (a handful) fresh spinach

40g cheddar cheese, grated

Method
Boil the potatoes until tender. Steam the cabbage and spinach over the potatoes in the last few minutes of cooking time. Drain the potatoes and mash together with the cabbage and spinach. Mix in the grated cheese and serve.

Lamb with pasta

This wholesome meal is an excellent source of iron, and a good source of vitamin C and B vitamins.

Ingredients

200g minced lamb

1 small red onion, finely chopped

3 tomatoes, peeled and chopped

4 button mushrooms, rinsed and sliced

Half tsp thyme

150ml water

30g baby pasta or broken spaghetti

Method
Cook the mince in a non-stick pan until browned, breaking up the pieces. Drain off any surplus fat, then return the mince to the pan and add the onion. Fry together for five minutes. Stir in the tomatoes, mushrooms, herbs, and water. Stir, cover and simmer for 15 minutes. Add the pasta and cook for another 10 minutes.

Baby carrot pancakes

This vegetarian meal makes a delicious, nutritious lunch. The little pancakes are a great finger food for your baby to pick up and chew on. They contain iron, calcium, and beta-carotene.

Ingredients

100g flour

150ml milk

1 egg

1 tsp olive oil

50g finely grated carrot

Method
Make the pancakes by beating together the flour, milk, egg, and oil until you have a medium-thick batter. Add in the grated carrot, and stir well. Heat a little oil in a non-stick frying pan until hot, then drop the batter into the oil, a dessertspoon at a time. Once browned, turn over and cook the other side. Cook until all the batter is used up. Serve with some soft cheese, and slices of fruit or tomatoes.

Tuna and thyme fishcakes

This tasty meal contains iron, and is a good source of B vitamins.

Ingredients

1 small can of tuna in spring water, drained and mashed

2 tbsps fresh breadcrumbs, white or brown

Half tsp thyme

1 small egg, beaten

A little grated lemon rind

Method
Mix all the ingredients together well, adding the egg a little at a time until you have the right consistency. Form into small patties. Heat a little oil in a frying pan until hot, and gently fry the fishcakes until golden brown on both sides. Serve with mashed potato and quartered cherry tomatoes.

Salmon, broccoli and potato pie

Fish pie is a real family favourite. This recipe contains omega 3 fatty acids, and is a good source of vitamin C and iron.

Ingredients

1 large salmon fillet, skinned

A strip of lemon rind

250ml full-fat cow's milk

2 or 3 potatoes, peeled and quartered

1 tsp butter (or margarine)

15g butter

15g flour

2 or 3 large broccoli florets

Method
Place the salmon, lemon rind and milk in a saucepan and poach at a gentle simmer for 10 minutes. Then remove the salmon, flake, and place in an ovenproof dish. Strain the milk. Meanwhile boil the potatoes until tender, then mash with the teaspoon of butter and a little milk if necessary.

Melt the butter in a pan, stir in the flour, and stir round for a couple of minutes. Over a gentle heat, gradually add in the milk from the salmon, stirring constantly, to make a white sauce.

Steam the broccoli florets until tender and chop roughly. Lay the broccoli over the salmon. Pour over the sauce, and top with the mashed potato. Bake for 15 minutes to 20 minutes (or about 30 minutes to 40 minutes for a family-sized pie) at 190 degrees C.

Fruity almond crunch layer

This tasty dessert is an exciting layered dish, with a variety of different textures for your baby to enjoy. It's a good source of vitamin C and beta-carotene.

Ingredients

20g ground almonds

1 slice white bread, made into breadcrumbs

10g butter or margarine

Diced soft fruit, such as peach, kiwi, mango, and/or pawpaw

Method
Fry the almonds and breadcrumbs in the butter until lightly browned. Place on a piece of kitchen paper to cool. Place a layer of fruit in a small, transparent, shatterproof beaker, cover with a layer of the almond mixture, and repeat until all ingredients are used up.

Redcurrant and blueberry crumble

This is great for a baby approaching one year. The sour fruit needs a little sugar to sweeten it, and so does the crumble topping. The fruits make it a gorgeous colour that's sure to tempt your baby. This dish is a good source of vitamin C.

Ingredients

100g blueberries

100g redcurrants

1 tsp sugar

50g wholemeal flour

20g rolled oats

30g butter

20g soft brown sugar

Method
Mix the fruits with the sugar and place in a small, greased ovenproof dish. Rub the butter into the flour, stir in the oats and brown sugar and sprinkle over the red fruits. Bake for 30 minutes at 180 degrees C, or gas mark 4. Cool a little before serving with plain yoghurt or fromage frais.

Last reviewed: July 2014

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